"That Good Old Bar- B- Que"

Dr. BBQ does BBQ and grilling classes all over the country at cooking schools, kitchen stores, private homes, and sometimes in a parking lot. Check the calendar page to see if there’s a class near you or email Dr. BBQ if you’re interested in hosting a class.

Dr. BBQ’s Backyard Championship Ribs

- 3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
- 1/2 cup Turbinado sugar
- 1 cup Big Time Barbecue rub (recipe follows)
- 1 cup honey
- 1 1/2 cups apple juice
- 2 cups your favorite BBQ sauce

About 30 minutes before they go in to the cooker mix the rub and the Turbinado sugar together and rub it on the ribs. Use about 2/3 on the meaty side and 1/3 on the boney side.

Much of his will depend on your equipment, but you should cook them slow with a little bit of hickory and cherry wood until they are nicely caramelized and looking great. About 325 degrees with an indirect setup would be a good target temperature. One to one and a half hours is a good time guideline for this step. Use a rib rack if you need it for space. Remove the ribs to a platter or sheet pan and brush them all on both sides with honey.

The next step is a tenderizing process. Put the ribs in an aluminum foil pan with a little apple juice in the bottom, about one inch. Stand them on end in the pan if you need to. Cover with foil and cook on low until tender. Again, 325 degrees and indirect would be a good target. If you have a hard time keeping your grill low, you’ll need to check that the apple juice doesn’t all cook off. Replenish it as needed. This step can even be done in the oven. The time for this step is one hour as a guideline; but again, this will vary depending on your equipment. Test the ribs by sticking them with a toothpick to see when they are soft and tender. (*At this point you could cool them down, wrap them separately and reheat later. This is a great way to take ribs to a tailgate party or to prepare ahead for a party at home.)

Transfer the cooked ribs to a medium hot grill. Brush with BBQ sauce and flip for a just a few minutes. Cut in to pieces and serve.

Yield: 6 to 8 servings.

Founder Of Tiffany's Meal Makeover

Big Time BBQ Rub                                     

- 1/2 cup salt
- 1/2 cup Turbinado sugar
- 1/4 cup granulated brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 2 tablespoons paprika
- 2 tablespoon chili powder
- 2 tablespoon freshly ground black pepper
- 2 teaspoons cayenne
- 1 tablespoon thyme leaves
- 1 tablespoon ground cumin
- 1 teaspoon ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

Yields 1 1/2 cups

Sweet Barbecue Beans                                                              

- 1 55-ounce can Bush Beans
- 1 cup brown sugar
- 1/2 cup Thick and Sticky Barbecue Sauce (p. 00)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon Big Time Barbecue Rub (p. 00)
- 1 tablespoon hot sauce of choice
- 1 cup chopped cooked pork butt or beef brisket (optional)

Preheat the oven to 350°. Pour a little of the liquid off the top of the can and discard. Pour the beans and the remaining liquid into a foil pan or a casserole dish. Add all the remaining ingredients and mix well. Put the beans in the oven for about 1 hour or in the cooker for about 2 hours. Just be sure they are warmed through.

Yield: 8 to 10 servings

Bonesmokers Cornbread Casserole

- 1 1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick melted butter
- 1 cup milk
- 4 eggs, lightly beaten
- 2 cans creamed corn

In a bowl, combine the dry ingredients, add the butter, milk and eggs. Mix well. Add the corn and mix well. Pour into a greased pan and bake at 350 degrees for about an hour. Serve warm or at room temperature.

Yield: 6 servings

Dr. BBQ’s Sweet Potato Pie with Jack Daniel’s

-2 quarts sweet potatoes, peeled and quartered 
-3 eggs lightly beaten
-1/2 cup sugar
-1 cups heavy cream
-1/2 cup butter, melted
-3/8 cup Jack Daniel’s
-1/2 tablespoon vanilla
-1 teaspoons salt
-2 deep pre-made pie crusts, defrosted

Boil the sweet potatoes in salted water until tender. Drain and mash. In another bowl cream the eggs and sugar together. Add the cream, butter, Jack, vanilla, and salt. Mix well. Add the mashed potatoes and mix until well blended. Put the pie shells on a baking sheet. Divide the filling evenly among the pie shells. Bake at 350 for 45 minutes or until firm.

Yield 2 pies or 16 servings 

Tiffany's Breakfast Blogging Event

   
A balanced and wholesome breakfast is something that combines 2 or more of the food groups above to fulfill nutrition needs.

Breakfasts are the most important meal of the day, and we often tend to neglect them completely, or just gulp something down with a cup of caffeine or juice! But I guess we all know that we need to pay more attention to our breakfasts as this is the meal that lays the foundation of your day, giving you energy and invigorating your brain cells so you can meet the challenging tasks ahead! At least during the weekends, we should have enough time to make something delicious yet wholesome for our families, right??!! So to give justice to this first meal of the day, I choose "Balanced Breakfasts" as this month's theme for TMMbreakfast.
Preparing balanced meals is not as difficult as you think. Its just mixing up all the good stuff and packaging in a way that's visually appealing and good for your body too! The rules for participating in this event is easy, so please take a moment to go through them.

                                                 Defining a Balanced Meal:

Fruits or vegetables (dried fruits are fine too)
Grains and Cereals (whole grains, oats, high-fiber foods)
Dairy (skim milk, low-fat yogurt, cheese, cottage cheese (paneer) )
Proteins (eggs/egg whites, peanut butter, beans, nuts, sprouts, protein isolates)

                                     So the rules for sending in an entry are as following:

1. Your breakfast should contain at least one item from the above list. But I'm really expecting all you fabulous foodies to come up with entrees that have more than 2 items from the list!
2. All dishes must be vegetarian; eggs and cheese is allowed, just no meat or seafood
3. Send me an email at tiffanysmealmakeover@gmail.com with your name, entry, picture of your dish and permalink to the post with the subject TMMbreakfast. Please link back to this announcement in your post.
4. Deadline for sending in entries is March 31st. The roundup will be done in the 1st week of April

That's it, simple and sweet. So all you fabulous cooks out there, get ready to don your aprons and dish out delicious balanced breakfast recipes to share with others. After all, there can never be enough "balanced breakfasts"!! So Divas get ready to show what you got. All photos will be displayed on my blog for the Month of April. Lets show the world what we can do.

Tiffany's Romantic Dinners for Two in Under an Hour

 Steamed Lobster

Yields: Makes 2 main-course servings.
Total Time: 25 min

Prep Time: 5 min

Cook Time: 20 min

                     Ingredients

• 2  (1 1/4 to 1 1/2 pounds each) live lobsters
• 4 tablespoon(s) butter or margarine
• 2 teaspoon(s) fresh lemon juice

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Directions

1. In 12-quart stockpot, heat 1 1/2 inches water to boiling over high heat. Plunge lobsters, headfirst, into boiling water. Cover and heat to boiling; steam 12 minutes. With tongs, transfer lobsters to colander to drain, then place on platter.
2. Combine melted butter and lemon juice; transfer to small cups for dipping lobster.
3. To eat lobster, twist off claws and legs. With lobster cracker, nut cracker, or hammer, crack large claws; remove meat. Separate legs at joints; push out meat. Twist to separate tail from body. Reserve any red roe (coral) and greenish liver (tomalley) separately, if desired. With kitchen shears, cut down along center of underside of tail; gently remove meat. Lift bony portion behind small legs from shell; with lobster pick or fork, remove small nuggets of meat. Dip lobster into lemon butter. Makes 2 main-dish servings.
   
   Nutritional information is based on one serving with butter.